Filipino Ginger Chicken Arroz Caldo (6 Servings)

Rinse and drain both types of rice. Keep raw chicken, its cutting board, and utensils separate from ready-to-eat foods.

Hard-boil all 8 eggs until fully set, cool and peel. Dice the onions and julienne the ginger.

Heat the oil and gently toast the garlic until golden; lift it out for garnish.

Sauté onion and ginger in the remaining oil for 3–4 minutes; add chicken and turn until its surface starts to cook.

Add both kinds of rice and stir for 1 minute. Add 1 liter of water and bouillon cubes; bring to a simmer.

Simmer gently for 35–50 minutes, stirring often to prevent sticking. Add small splashes of water if it becomes too thick.

Check that the thickest part of each chicken piece reaches at least 74°C with a thermometer, avoiding the bone; simmer longer if needed.

Season with fish sauce, black pepper, and optional kasubha, adjusting thickness as desired.

Serve hot, topped with halved hard-boiled eggs, toasted garlic, and scallions; add optional lemon or calamansi.

Divide leftovers into shallow containers, cool quickly, and refrigerate at 4°C or colder within 2 hours. Reheat leftovers to 74°C before eating.